My favorite way to top any dessert has long been a big plop of whipped cream. I whip heavy cream (raw if possible) until it’s just a bit thicker, adding a sprinkle of natural sugar and some pure vanilla (or better yet the scrapings from a vanilla bean), and then keep it in the fridge until just ready to serve. Lately, however, I’ve been craving new cake, pie, crisp and cobbler toppings. Here are a few ideas from the three combinations I have been playing with! xo, MAV

Mascarpone Cream
Take equal parts chilled heavy cream and mascarpone and whip them on high speed as usual. Add sugar or vanilla or maple or honey as you like. What I love about this style of cream is that it has a very slight sour quality. It’s lovely with a chocolate cake!

Coconut Cream
Take just the thickened top contents of a can of unsweetened coconut milk (or better yet find just straight coconut cream; you can do so at Trader Joe’s) and chill it in the fridge overnight. When you are ready to eat (this is important because it does not keep at all), whip it up as usual with any added sugar or vanilla you like. It makes a lovely soft cream that has a slight coconut taste. It has a nice richness and a melty texture. I love this cream as a replacement for whipped cream for those who are dairy-free.

Yogurt Cream
Take equal parts chilled greek yogurt (full fat is best) and heavy cream and whip them as usual. Add in any sugars you may want (this is especially nice with honey) and keep chilled until you are about to serve. This is a much more sour version of any usual whipped cream but it works wonderfully as a pairing for fruit desserts.